A classic dessert from Italy, remade low carb! This Keto Tiramisu uses a homemade grain-free lady finger (so easy to make, I promise!), and a creamy combo of mascarpone cheese and Greek yogurt. Too good to miss!
A High Protein Tiramisu, Made Low Carb and Sugar Free!
A ketogenic tiramisu that’s a dream!
High carb ingredients are swapped for homemade versions. Instead of store bought ladyfingers, this uses an easy-to-make grain-free and sugar-free ladyfinger recipe.
The filling of a tiramisu is based on low carb ingredients already – mascarpone cheese! The classic tiramisu recipe calls for mixing egg yolks into whipped cream whipped to stiff peaks.
This version is fool-proof and much more simple! It uses a combo of mascarpone cheese and Greek yogurt. This ups the protein and makes an ultra-creamy, nutritious dessert!
Once the ladyfingers are baked, the delicate cake fingers are layered with the creamy mascarpone filling and dusted with cocoa powder. The result is a delicate, ultra-creamy dessert, suitable for anyone on the keto diet or anyone looking to cut sugar out of their lives!
Garnish this keto tiramisu recipe with fresh berries and this dessert is summer garden party ready!
What You’ll Need
Keto Ladyfingers
- Coconut Flour
- Almond Flour
- Eggs
- Allulose (or your favorite zero carb sweetener like powdered erythritol or a monk fruit blend)
- Coconut Oil
Keto Tiramisu
- Mascarpone Cheese (sub cream cheese if this is not available for you!)
- Greek Yogurt (full fat recommended, use a very thick yogurt!)
- Allulose (or your favorite low carb sweetener)
- Vanilla Extract (use a good quality option!)
- Cacao Powder (or natural cocoa powder)
- 85% Dark Chocolate (or a Keto Dark Chocolate Bar)
- Espresso (or strong coffee or instant coffee)
- Optional: Add a little coffee liqueur like Kahlua or some brandy to give it the flair of the traditional recipe. Just 1 tablespoon adds flavor but adds very little carbs.
How to Make Keto Tiramisu
How to Make Keto Ladyfingers
Step 1: Preheat oven to 325º F. Line a half sheet baking pan with parchment paper and set aside.
Step 2: Combine the dry ingredients (almond flour, coconut flour, baking soda, allulose) in a medium sized mixing bowl. Stir to mix well.
Step 3: In a large bowl, whisk the eggs. Add the vanilla and coconut oil and whisk until fully combined.
Step 4: Add the dry ingredients into the bowl with the wet ingredients. Stir very well until all the clumps of dry ingredients are smooth. This will take a few minutes, especially if your coconut flour isn’t fresh.
Step 5: Use a piping bag or a plastic ziplock bag with the corner cut out in about a 1/2 inch hole. I place it over a tall glass to make it easier to fill with the batter. Fill the piping bag with the ladyfinger batter.
Step 6: Pipe ladyfingers about 3 inches long onto the parchment paper lined pan.
Step 7: Bake ladyfingers for 10 minutes until lightly golden brown. Allow to fully cool prior to handling.
How to Assemble Tiramisu
Step 1: Into a food processor bowl or stand mixer bowl, combine the mascarpone cheese, Greek yogurt, vanilla and allulose. Process or mix until fully incorporated, light and fluffy. This can also be done in a large bowl with an electric mixer. Use a rubber spatula to release mascarpone cheese stuck to the sides of the bowl to make sure it mixes in to the creamy mixture.
Step 2: Combine espresso and 3 tablespoons of allulose in a shallow bowl.
Step 3: Quickly dip ladyfingers in the espresso mixture. Do not oversaturate ladyfingers or too much moisture will be released in the tiramisu, resulting in a less firm cake when cut. Line the bottom of an 8×8 baking dish with ladyfingers.
Step 4: Top the ladyfinger layer with 1/3 of the mascarpone mixture. Add a sprinkle of cocoa powder over the top of the mascarpone layer.
Step 5: Repeat with two more layers of espresso-dipped lady fingers, mascarpone cream, and cacao powder.
Step 6: To the top of the 3rd layer, sprinkle shaved dark chocolate. Wrap the tiramisu in foil and allow to sit in the refrigerator for at least 2 hours, up to overnight, prior to serving.
How to Store Leftovers
Wrap the baking dish in foil and refrigerate the tiramisu for up to 5 days. Drain any excess liquid that is release from the Greek yogurt and espresso prior to serving.
How to Serve Keto Tiramisu:
Cut the keto tiramisu cake into 9 squares. Use a cookie spatula to serve each slice.
I recommend serving the tiramisu with fresh berries, like sliced strawberries, raspberries, or blackberries.
Variations and Tips for Sugar-Free Tiramisu
Make this low carb tiramisu recipe your own by adding your favorite flavors!
Berry Keto Tiramisu: On top of each layer of ladyfingers, prior to adding the mascarpone mixture, add 1/2 cup of fresh raspberries, blueberries, or sliced blackberries. Garnish the top of the dessert with additional fresh berries.
Add Spices: Chocolate is a dream paired with cinnamon and ginger! Mix the cacao powder with 1/4 teaspoon each of cinnamon and ginger to add a little kick of spice to your dessert.
Peanut Butter Tiramisu: If you adore the chocolate and peanut butter flavors together, add a drizzle of natural (sugar free) peanut butter to each layer along with the cocoa powder!
Sub Pound Cake: If you buy a low carb cake or have a favorite keto pound cake recipe, you can use leftover cake for this recipe. Simply cut the cake into thin strips and use in place of the ladyfingers. This makes a beautiful keto tiramisu cake.
Individual Sized Tiramisu: Layer the ladyfingers mascarpone mixture in individual cups. Stemless wine glasses or baking ramekins both work great! Garnish the tops of raspberries and mint leaves for a beautiful presentation.
Other Easy Keto Desserts
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Ingredients
Grain Free Lady Fingers
- 6 tablespoons coconut flour
- 1/4 cup almond flour
- 1/4 teaspoon baking soda
- 6 eggs
- 1/4 cup coconut oil
- 2 tablespoons allulose
- 1 teaspoon vanilla extract
Keto Tiramisu
- 2 cups Greek yogurt full fat recommended
- 16 ounces mascarpone cheese
- 1/3 cup allulose *divided
- 1 teaspoon vanilla extract
- 1/4 cup espresso *see notes for alternatives
- 2 tablespoons cacao powder
- 2 tablespoons 85% dark chocolate shaved or finely chopped
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